Marinade de Thon aux Baies Roses et Céleri Rémoulade
Tuna leaves marinated in olive oil, lemon juice and pink peppercorn,
Garnished with grated celeriac folded in mayonnaise

Duo de Canard en Terrine Confiture d’Oignons Rouge
Shredded duck confit and duck foie gras terrine served with red onion jam

Feuilleté de Moules et Pétoncles au Gingembre
Queen scallops and mussels served in a puff pastry case and a mild ginger sauce

Salade de Crottin Frit aux Noix de Pécan et Lardons
Deep fried goat cheese served with a pecan nuts and lardons salad

Rôti de Bœuf Marchand de Vin aux Pommes Fondantes et Pois Gourmands
Rib-eye of beef roasted accompanied by a red wine sauce, roasted potatoes and mange tout

Suprême de Volaille Sauce Ivoire, Raviole aux Champignons Sauvages
Roasted chicken breast accompanied by a truffle white sauce and wild mushroom ravioli

Carré d’Agneau Printanier aux Petits Légumes et Basilic
Roasted best end of lamb in fresh basil and tomato sauce, selection of baby vegetables

Tranche de Lieu Rôtie au Pesto Rouge et Purée de Désirée à l’Ail
Cod baked with red pesto crust and accompanied by potato and garlic puree

Selection de Fromages de France
Selection of French cheeses from the trolley

Feuilleté de Chocolat Blanc aux Amandes et Pistache
White chocolate mousse with almonds and pistachio between two layers of puff pastry

Crème Brulée aux Framboises
Raspberry crème brulée

Tarte Tatin aux Poires, Glace Caramel
Pear turn over complemented by a toffee ice cream

Café Filtre and Mignardises